Sausage-Califlower Spaghetti

Sausage-Califlower Spaghetti

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Kosher salt

  • 12

    ounces spaghetti

  • 3

    tablespoons extra-virgin olive oil, plus more for drizzling

  • 12

    ounces sweet Italian turkey sausage, casings removed

  • 6

    cloves garlic, sliced

  • 1

    small head cauliflower, broken into small florets

  • 1

    bunch scallions, chopped

  • 1

    cup grated parmesan cheese or romano cheese

Directions

Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve 2 cups cooking water, then drain. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Crumble the sausage into the skillet and cook, breaking it up with a wooden spoon, until lightly browned and no longer pink, 4-5 minutes. Clear a space in the pan, add the garlic and cook until just golden, 2-3 minutes. Add the cauliflower and cook until the edges are browned, about 2 minutes. Add 1 cup of the reserved cooking water, cover and reduce the heat to medium. Cook until the cauliflower is tender, about 8 more minutes. Uncover and boil over high heat until the liquid is almost evaporated, about 2 more minutes. Add the spaghetti to the skillet along with the scallions. Drizzle with olive oil and season with salt. Toss for a minute or two to wilt the scallions and coat the pasta with the sauce, adding up to 1 cup cooking water, if needed to loosen. Remove from the heat, sprinkle with the cheese and toss. Divide amoung shallow bowls and drizzle with more olive oil if desired.


Nutrition

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